Great recipe! I used two medium-sized butternut squashes, halved them, and roasted them for 35min in 350F, cut side down, with chopped garlic, salt, and pepper. I also eliminated the marjoram, used 4c chicken stock, and added only 4oz fat-free cream cheese. I tried it without the cream cheese and it was just as good. Since the butternut was already pretty tender from the oven, I only brought to a boil for a few minutes, then used an immersion blender to blend it all. Finally, I added the cream cheese at the end so it wouldn't curdle. Overall, very good. It was missing just a little something though...I wonder what it'd be like with a little sharp cheddar...I'll report back :)
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Great recipe! I used two medium-sized butternut squashes, halved them, and roasted them for...